Pizza Enchiladas with Ground Beef
Craving pizza but want something a little different? These pizza enchiladas with ground beef combine two comfort food favorites into one irresistible dish. Flour tortillas are stuffed with seasoned beef, pepperoni, gooey mozzarella, and pizza sauce, then baked until bubbly and golden.
This recipe is perfect for busy weeknights when you need dinner on the table fast. Everything comes together in about 30 minutes, and it’s a guaranteed crowd-pleaser with kids and adults alike. Plus, you can customize the fillings with your favorite pizza toppings.
Whether you call them pizza roll-ups or Italian enchiladas, one thing’s for sure—they’re absolutely delicious. Let’s dive into how to make this fun fusion recipe that’ll become a family favorite in no time.
Why You’ll Love This Recipe
These pizza enchiladas are like getting the best of both worlds without any of the hassle. You get all the flavors of your favorite pizza wrapped up in soft tortillas and smothered in sauce and cheese. No need to make pizza dough or wait for delivery.
The recipe is incredibly versatile and budget-friendly. Use whatever pizza toppings you have on hand—sausage, mushrooms, olives, bell peppers—the possibilities are endless. It’s also a great way to use up leftover ground beef or veggies from your fridge.
Cleanup is a breeze since everything cooks in one pan. Kids love helping to roll these up, making it a fun family cooking activity. Plus, leftovers reheat beautifully for next-day lunches.
Ingredients You’ll Need
The beauty of this recipe is that most ingredients are pantry staples you probably already have. Here’s what you’ll need to create these delicious pizza enchiladas with ground beef:
For the filling:
For assembly:
Feel free to add your favorite pizza toppings like cooked sausage, diced bell peppers, sliced mushrooms, or black olives. Just make sure any vegetables are pre-cooked so they don’t release too much moisture during baking.
Read More: Sour Cream Enchilada Casserole
How to Make Pizza Enchiladas
Making these is easier than ordering takeout. Start by browning your ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain any excess grease, then stir in a cup of pizza sauce and your seasonings.
Let the meat mixture simmer for 3-4 minutes to let the flavors meld together. While that’s happening, preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
Now comes the fun part—assembly! Lay out a tortilla and spread about ½ cup of the beef mixture down the center. Top with shredded mozzarella and a few pepperoni slices, then roll it up tightly and place seam-side down in your baking dish.
Repeat with remaining tortillas until all the filling is used up. Pour the remaining pizza sauce over the top, sprinkle generously with more cheese, and add pepperoni slices on top if desired.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and starting to brown. Let cool for 5 minutes before serving—this helps the enchiladas hold their shape when you cut into them.
Pizza Enchiladas with Ground Beef
Course: DinnerCuisine: Italian-American FusionDifficulty: Easy6
servings15
minutes30
minutes45
minutesThese delicious pizza enchiladas combine seasoned ground beef, pepperoni, and melted mozzarella wrapped in soft flour tortillas and baked in pizza sauce. An easy weeknight dinner the whole family will love!
Ingredients
- For the filling:
1 pound ground beef (80/20 or lean)
2 cups pizza sauce or marinara, divided
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded mozzarella cheese, divided
1 cup pepperoni slices, divided
- For assembly:
6 large flour tortillas (10-inch)
½ cup grated Parmesan cheese (optional)
Fresh basil for garnish (optional)
Directions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Cook the beef: In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes, breaking it into crumbles. Drain excess grease.
- Season the filling: Add 1 cup of pizza sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper to the beef. Stir well and simmer for 3-4 minutes. Remove from heat.
- Assemble enchiladas: Lay a tortilla flat and spread about ½ cup of beef mixture down the center. Top with ⅓ cup mozzarella cheese and a few pepperoni slices. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Top with sauce and cheese: Pour the remaining 1 cup of pizza sauce evenly over the rolled enchiladas. Sprinkle with remaining mozzarella cheese and top with remaining pepperoni slices. Add Parmesan if using.
- Bake covered: Cover the dish with aluminum foil and bake for 20 minutes.
- Finish uncovered: Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Rest and serve: Let enchiladas cool for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- Tortilla tips: Warm tortillas for 15-20 seconds in the microwave, wrapped in a damp paper towel to make them more pliable and easier to roll.
Customize toppings: Feel free to add your favorite pizza toppings like sausage, mushrooms, bell peppers, olives, or onions to the filling.
Make ahead: Assemble the enchiladas, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if baking from cold. - Freezer friendly: Freeze assembled, unbaked enchiladas wrapped individually in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before baking.
Spicy version: Add ½ teaspoon red pepper flakes to the meat mixture or use spicy Italian sausage instead of ground beef.
| Nutrient | Per Serving |
|---|---|
| Calories | 648 |
| Total Fat | 34g |
| Dietary Fiber | 4g |
| Sugars | 5g |
| Protein | 42g |
Tips for the Best Results
Don’t overfill your tortillas or they’ll be difficult to roll and might burst open while baking. About ½ cup of filling per tortilla is the sweet spot for easy rolling and even cooking.
Use warm tortillas if possible—they’re more pliable and less likely to crack when you roll them. You can warm them in the microwave for 15-20 seconds, wrapped in a damp paper towel.
For extra flavor, brush the tops with garlic butter before the final bake. Mix melted butter with minced garlic and Italian seasoning, then brush it over the cheese-topped enchiladas during the last 10 minutes of baking.
Serving Suggestions
These pizza enchiladas with ground beef are hearty enough to serve as a complete meal on their own. But if you want to round things out, a simple side salad with Italian dressing is perfect for balancing the richness.
Garlic bread or breadsticks are always a hit alongside any pizza-inspired dish. You could also serve with a side of marinara sauce for dipping, ranch dressing, or even garlic aioli.
For a fun appetizer presentation, slice each enchilada into pinwheels before baking. They make great party food or game day snacks when served this way with toothpicks.
Storage and Reheating
Store leftover pizza enchiladas in an airtight container in the refrigerator for up to 4 days. They actually taste even better the next day, once all the flavors have had time to blend.
To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes. You can also microwave individual portions for 1-2 minutes, though the oven method keeps the texture better.
These freeze beautifully, too! Wrap individual enchiladas in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Variations to Try
Swap the ground beef for Italian sausage, ground turkey, or even shredded rotisserie chicken. Each protein brings its own delicious flavor profile to the dish.
Make it vegetarian by skipping the meat and loading up on veggies instead. Sautéed mushrooms, bell peppers, onions, and spinach make a fantastic filling when mixed with ricotta cheese.
Try different cheese combinations like a blend of mozzarella, provolone, and fontina for a more authentic Italian flavor. Or add cream cheese to the filling for extra creaminess.
For a spicy kick, add red pepper flakes to the meat mixture or use spicy Italian sausage. You can also drizzle hot honey over the top before serving for a sweet-heat combo.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
While flour tortillas work best for this recipe because they’re larger and more flexible, you can use corn tortillas if needed. Warm them well to prevent cracking, and you may need to use 2 smaller corn tortillas per enchilada or make smaller portions.
Do I have to use ground beef?
Not at all! Ground turkey, chicken, or Italian sausage work wonderfully. You can also make these vegetarian by using a mixture of sautéed vegetables like mushrooms, bell peppers, and zucchini, or try black beans for a protein-packed meatless option.
Why are my enchiladas soggy?
The most common cause is too much sauce or watery ingredients. Make sure to drain your ground beef well and don’t overfill the tortillas. If using vegetables, sauté them first to remove excess moisture. Also, letting the enchiladas rest for 5 minutes after baking helps them firm up.
